potato bowls

Southwestern Sweet Potato Bowls by Plated


45 minutes

Taste ranking

Yummy! 60%
potato bowls

The bowls were empty and clean after only 10 minutes! ☺


We write our honest review on each company or product, but we may receive a sales commission on some of the products we review. See our full disclosures here.

The Cooking Process:

Step One
Cooking the quinoa

Cooking the quinoa: In a small pot I combined the quinoa, 1⅓ cups water, and some salt. Once it was boiling, I reduced the heat to medium low, covered, and cooked for about 15 minutes. I removed the pot from heat and set aside, keeping the pot covered.

Step Two

Preparing the Ingredients:  I have to say that everything Plated sent was very fresh and of a high quality. I was a bit disappointed with the small avocado they sent for this 2 serving kit – personally I would expect one avocado per serving. Firstly, I started by rinsing the black beans and halving the lime. I then cut the sweet potatoes and bell peppers into cubes.  Next, I halved the tomatoes, transferred them to a small bowl and seasoned with olive oil, salt and black pepper and set aside to marinate until it was time to serve.

Step Three

Roasting the Sweet Potatoes:  On a baking sheet I tossed the sweet potatoes with the spice mix, chipotle powder, olive oil, salt and black pepper. I made sure these were in a single layer on the pan, to allow for even roasting. I roasted in a preheated oven for about 20 minutes at 425°F or until tender.

Step Four

Sautéing the Vegetables: While the sweet potatoes were roasting, I heated some olive oil in a medium pan over a medium heat. When the oil was hot enough to be shimmering, I added the corn, black beans, and bell pepper and sautéed, stirring occasionally, for about 5 minutes, then I seasoned with some salt and black pepper.

Step Five
Avocado dressing

Making Avocado Dressing I halved the avocado and discarded the pit. Using a spoon, I carefully scooped out the flesh, discarding the skin. I thinly sliced half of the avocado and squeezed over the juice of ½ lime and set this aside for plating. In a blender or food processor, I combined half of the Chobani yogurt, juice of remaining lime, and remaining avocado. I pulsed until smooth, then seasoned with ⅛ teaspoon salt and black pepper as desired. (Save remaining yogurt for breakfast.)

Step Six
potato bowls

Plating and serving – I divided the quinoa between two serving bowls and then added the roasted sweet potatoes, sautéed vegetables, tomatoes, and sliced avocado. I completed the dish by drizzling the avocado dressing over the bowls and then we enjoyed pure bowl bliss!

On a Personal Note:

I started by preparing all the vegetables. The result was really tasty and felt lovely and healthy.  It was a simple dish, certainly not a recipe that required any involved techniques, but sometimes that is just what you need!

Even though this dish contained no meat, the beans and quinoa provided a healthy amount of protein.  So, it is a great choice for vegetarians. The seasoning of the sweet potatoes was quite interesting, but delicious and it certainly added to the overall flavor of the dish. I am a big avocado fan, so I would personally have preferred to see more avocado in this dish.

Share :

We write our honest review, however, we may receive a commission from our partners to helps us to support this website. Prices can vary due to changes in promotions or policies.

Join The Ride

prepared meal coupons

Subscribe to our fortnightly newsletter with latest meal kit reviews and special deals!